This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Rachel Stroer, President of The Land Institute, a non-profit research organization and leader in the global movement to create perennial, intrinsically regenerative, scalable agriculture. They discuss how perennial crops help us address climate change and contribute to sustainable farming practices, as well as the flavor of perennial wheat flour, how it compares to traditional wheat flour and what all this means for the average consumer.
This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to award-winning cookbook author and respected baking authority Rose Levy Beranbaum about her latest book, The Cookie Bible. They also dive into how Rose discovered her passion for baking, what you need to know about flour when baking cookies, and how Rose works with her collaborators. Plus, Rose shares a Julia Moment.
This week on Inside Julia’s Kitchen, Todd Schulkin welcomes French chef Eric Ripert of New York’s four-star seafood restaurant Le Bernardin. They discuss fine dining in today’s post-pandemic world, the evolution of French food in America, and his work with the food rescue non-profit organization City Harvest. Plus, as always, Eric shares a Julia Moment.
Photo Courtesy of Nigel Parry.
This week on Inside Julia’s Kitchen, award-winning cookbook author, culinary historian, wok expert, filmmaker, and activist Grace Young returns to discuss receiving the 2022 Julia Child Award. Host Todd Schulkin asks Grace what it means to be the first Asian-American recipient, why saving Chinese restaurants and Chinatowns is so vital, and how she’s using the accompanying grant to help these communities in need. Plus, Grace shares a second, very special #JuliaMoment.